VEGAN PORTOBELLO MUSHROOM RECIPE WITH CREAMY SUN-DRIED TOMATO SAUCE | Frey and Maria

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Clean the mushrooms by twisting off the stem and removing the gills. Chop the mushroom stems and save for later.

In a large mixing bowl, combine cornstarch, smoked paprika, garlic powder, ground cumin, onion powder, ground ginger, and salt & pepper to taste. Mix well and set aside.

Make the vegan buttermilk by combining soy milk and lemon juice. Stir to combine and let rest for 10 minutes to curdle. Transfer to a medium-sized bowl.

Dip the mushrooms in the vegan buttermilk and dredge in the cornstarch mixture.

Line the mushrooms on a baking sheet and bake in the oven for 10-15 minutes at 200 degrees Celsius (392 degrees Fahrenheit).

In a cast iron skillet, add sun-dried tomatoes, chopped mushroom stems, crushed garlic, and Italian seasoning. Cook for 3 minutes.

Pour cashew milk into the pan and add miso paste, Dijon mustard, and 1/4 cup of water. Mix until well combined.

Place the baked mushrooms back into the pan, ensuring they are well coated with the sauce. Sprinkle chopped parsley on top and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens